Hellllloooo 5 foot 2″ luxury wedding cake! That’s right – five feet tall! Bride and groom Boston and Haley told Kate Tynan the designer and owner at Little Button Bakery that they wanted their wedding cake to be a showstopper, and they were not disappointed! This amazing tower of cake has 10 tiers of cake and two additional tiers of fresh flowers. It took a major collaboration between cake chef, designers, florists, a custom cake monogram company, and the amazing venue team to pull of this grand feat. Each layer is slightly different with its texture and design, even including a mixture of matte and shimmering finishes on the icing! Overall the pure white look is visually stunning, and the mixture of roses, hydrangeas and orchids is perfection. Thanks to Jon Bird Wedding Photography for capturing amazing photos of the luxury wedding cake.

Let’s talk about flavors… Little Button Bakery is located in the town of Marple, but their amazing work spreads across the entire Northwest region of England. They boast that the “quality of ingredients and finish is paramount for us. We only use Massa Ticino by Carma fondant which is used by many of the top cake decorators in the world and our wedding cakes are filled with delicious Swiss meringue buttercream and coated in luxurious Belgian chocolate ganache underneath the fondant.” Are you drooling yet? Boston and Haley’s cake included vanilla with blueberry buttercream, lemon and raspberry with white chocolate buttercream – both with a center of vanilla Swiss meringue buttercream. They even included a gluten-free top tier for the bride, but she had to use a stepladder just to cut it!

About this luxury wedding cake from Kate Tynan of Little Button Bakery:

Boston & Haley wanted a showstopper for their wedding at the luxurious Thornton Manor and opted for a 10 tier cake with an additional 2 fresh flower tiers all in a light ivory finish. The overall cake design included; ruffles, royal icing piping, moulding and lustre to add a subtle sheen to some of the tiers. The personal touch was added by using a custom made ‘B Y H’ monogram stencil from ‘Evil Cake Genius‘. Beautiful fresh roses, hydrangeas and orchids were added to the cake by Qube Events & Productions Haley chose a mixture of round and petal shaped tiers in a variety of heights to add interest and a modern feel to the traditional design.

The flavour choices were: vanilla with blueberry buttercream and a centre of vanilla Swiss meringue buttercream, caramel with caramel buttercream and a centre of vanilla Swiss meringue buttercream and lemon and raspberry with white chocolate buttercream and a centre of vanilla Swiss meringue buttercream. The bride needed a gluten free tier and chose the vanilla option again for this. She needed a stepladder to cut her part of the cake as it was right at the top!

Little Button Bakery is based in Marple, Cheshire but we work throughout the North West. We specialise in making luxury wedding cakes, dessert tables, macarons and celebration cakes that are not only perfect to look at but taste delicious too.

Always striving to improve our skills and learn new techniques, so far we have trained with Slattery, Zoe Clark of Zoe Clark Cakes, Lynne Burns of Medici Macarons, Isabelle Bambridge of The Designer Cake Company, Tracy James of Cotton & Crumbs and Dominique Pickering of Poppy Pickering.

Quality of ingredients and finish is paramount for us. We only use Massa Ticino by Carma fondant which is used by many of the top cake decorators in the world and our wedding cakes are filled with delicious Swiss meringue buttercream and coated in luxurious Belgian chocolate ganache underneath the fondant.

We offer a completely bespoke service and only take on a maximum of 2 wedding cake orders in one week at the moment so we can give every cake the attention it deserves to make it extra special. We bake everything from scratch using the highest quality ingredients and we never use cake mixes or freeze our cakes.

I offer free wedding cake consultations and tastings in my studio by appointment only. My next consultation day is on Sunday 30th April as my February and March dates are already fully booked.

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